How to Make Homemade Pickled Garlic
How to Make Homemade Pickled Garlic is a easy American recipe that serves 4. 25 calories per serving. Recipe by We Seek Summits on YouTube.
Prep: 40 min | Cook: 15 min | Total: 1 hr 10 min
Cost: $5.22 total, $1.30 per serving
Ingredients
- 30 cloves Garlic Cloves (peeled, any size, organic if possible)
- 2 cups Water (filtered or tap)
- 2 cups Apple Cider Vinegar (raw, unfiltered with the mother)
- 1.5 teaspoons Salt (kosher or sea salt; non‑iodized preferred)
- 0.5 teaspoons Turmeric Powder (optional, for golden color)
- 0.5 teaspoons Dried Oregano (optional, crushed between fingers)
- 1 pinch Cayenne Pepper (optional, for heat)
Instructions
Clean and Peel Garlic
Rinse the garlic cloves, peel them, and discard any that are soft, moldy, or have brown spots.
Time: PT10M
Sterilize Jars and Lids
Place the empty jars and new canning lids in a pot of boiling water for 10 minutes, then remove and let dry on a clean towel.
Time: PT10M
Temperature: boiling
Prepare the Brine
In the large pot combine 2 cups water, 2 cups raw apple cider vinegar, and 1½ teaspoons salt. Bring to a boil, stirring until the salt dissolves.
Time: PT5M
Temperature: boiling
Pack Garlic into Jars
Place the peeled garlic cloves into each sterilized jar, leaving about ¼ inch of headspace at the top.
Time: PT5M
Add Optional Flavorings
If desired, sprinkle half a teaspoon of turmeric, oregano, or a pinch of cayenne into each jar for extra flavor and color.
Time: PT2M
Pour Hot Brine Over Garlic
Carefully pour the hot brine over the garlic, ensuring the liquid covers the cloves completely and leaves the same ¼ inch headspace.
Time: PT5M
Seal the Jars
Wipe the rim of each jar with a clean paper towel, place the new lid on, and tighten the band fingertip‑tight.
Time: PT2M
Process Jars in Boiling Water
Place the sealed jars in the pot of boiling water, ensuring the water covers them by at least 1 inch. Clamp the lids with rubber jar clamps, reduce to a gentle simmer, and process for 10 minutes.
Time: PT10M
Temperature: boiling
Cool and Check Seals
Remove the jars with tongs, set them on a towel, and let cool completely (about 30 minutes). The lids should concave inward, indicating a seal.
Time: PT30M
Store
Label each jar with the date, store in a cool dark pantry for at least one month before first use. Once opened, keep refrigerated and consume within 2 months.
Time: PT0M
Nutrition Facts
- Calories
- 25
- Protein
- 0.3 g
- Carbohydrates
- 2 g
- Fat
- 0 g
- Fiber
- 0.5 g
Dietary info: Vegan, Gluten-Free, Dairy-Free, Nut-Free, Paleo
Allergens: Garlic
Ingredient Substitutions
- Instead of Apple Cider Vinegar: White distilled vinegar, Rice wine vinegar
- Instead of Salt: Table salt (use half the amount)
Equipment Needed
- Mason Jars with Lids
- Large Pot
- Measuring Cup
- Whisk (optional)
- Rubber Jar Clamps
- Clean Paper Towel (optional)
- Stove
- Tongs (optional)
Critical Steps — Do Not Skip
- Sterilize jars and lids before use.
- Ensure the brine completely covers the garlic with proper headspace.
- Process the sealed jars in boiling water for 10 minutes to create a vacuum seal.
- Leave adequate cooling time to verify proper sealing.
Chef Tips from the Video
- Peel garlic ahead of time and store peeled cloves in a zip‑top bag in the freezer for quick batch prep.
- For a spicier version, add a sliced fresh jalapeño or a few red pepper flakes to each jar.
- If you prefer a sweeter garlic, add 1–2 teaspoons of honey to the hot brine before pouring.
Troubleshooting
Lids did not seal (they pop up when pressed).
Re‑process the jar in boiling water for another 10 minutes, ensuring the rim is dry and the jar is fully submerged.
Garlic is still too sharp after a month.
Add a pinch more salt or a small amount of sugar to the brine next time, and store the jars for an additional 2–3 weeks.
Cloudy brine or floating particles.
Strain the brine before pouring, and make sure the vinegar is raw and unfiltered; cloudiness is normal and does not affect safety.
Storage
Refrigerator: After opening, keep refrigerated and use within 2 months.
Freezer: Not recommended; texture may change.
Room temperature: Store sealed jars in a cool, dark pantry for at least 1 month before opening.
Make-Ahead Tips
- The pickled garlic improves in flavor after 4–6 weeks of storage.
- You can make a large batch and give jars as gifts; just label with the date.
Frequently Asked Questions
What is the cultural significance and history of pickled garlic in American cuisine?
Pickling garlic has roots in traditional preservation methods used by early American settlers who needed to store vegetables through winter. Over time, it became a staple in home canning circles for its health benefits and as a tangy addition to salads, sandwiches, and charcuterie boards.
What are the traditional regional variations of pickled garlic in the United States?
In the Northeast, pickled garlic is often flavored with dill and mustard seeds. Southern versions may include hot peppers or paprika for a spicier profile. West Coast cooks frequently use raw apple cider vinegar and add turmeric for a bright golden hue.
How is pickled garlic traditionally served in American households?
It is commonly served as a condiment alongside cheese plates, mixed into salads, added to sandwich spreads, or eaten straight as a probiotic snack. Some families keep a small jar on the kitchen counter for daily use in cooking and health routines.
What occasions or celebrations is pickled garlic associated with in American culture?
Pickled garlic often appears at holiday gatherings, especially during Thanksgiving and Christmas, where it complements cured meats and cheese trays. It is also a popular gift for friends during the winter months because it stores well and promotes wellness.
What makes pickled garlic special compared to fresh garlic in American cuisine?
Pickling mellows the sharp bite, adds a sweet‑tangy flavor, and preserves the garlic’s antibacterial properties while introducing the probiotic benefits of fermented vinegar. This makes it easier on the stomach and more versatile for quick snacking.
What are the most common mistakes to avoid when making pickled garlic at home?
Common errors include not sterilizing jars, using old canning lids, failing to leave proper headspace, and not processing the jars long enough in boiling water. Each of these can lead to spoilage or an insecure seal.
Why does this pickled garlic recipe use a 1:1 ratio of water to apple cider vinegar?
A 1:1 ratio balances acidity for safe preservation while keeping the flavor mild enough for daily consumption. Apple cider vinegar’s natural acidity (around 5%) combined with equal water creates a brine that inhibits harmful bacteria yet allows the garlic’s sweetness to develop.
Can I make pickled garlic ahead of time and how should I store it?
Yes. After processing, let the jars cool, label them, and store sealed jars in a cool, dark pantry for at least one month before opening. Once opened, keep the jar refrigerated and consume within two months.
What texture and appearance should I look for when my pickled garlic is done?
The cloves should be tender yet still firm, with a translucent golden‑tan color. The brine should be clear or lightly amber, and the lid should be concave, indicating a proper vacuum seal.
What does the YouTube channel We Seek Summits specialize in?
The YouTube channel We Seek Summits focuses on practical, health‑oriented lifestyle content, including easy home‑cooking tutorials, wellness routines, and tips for integrating nutritious habits into a busy ministry or family life.
How does the YouTube channel We Seek Summits' approach to home food preservation differ from other cooking channels?
We Seek Summits emphasizes simplicity, affordability, and health benefits, often using minimal equipment and organic ingredients. Unlike many channels that showcase elaborate gourmet techniques, they prioritize everyday recipes that support preventive health for families and travelers.
Last updated: August 30, 2026
